- 2 tablespoons olive oil
- 2 pounds summer squash, sliced
- 2 tomatoes, wedged
- ½ onion, sliced
- 1 garlic clove, minced
- 1 tablespoon fresh basil, torn
- ½ cup reduced-fat cheddar cheese, shredded
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Heat oil in large saucepan over medium high heat.
Add squash, onion, and garlic to pan and cook until beginning to brown.
Sprinkle with basil and stir until mixed in. Remove from heat and cover.
Meanwhile, in a separate saucepan, cook tomatoes over medium high heat, stirring occasionally. When the juice begins to evaporate, in about 5 minutes, stir into pan with squash.
Sprinkle with shredded cheese, salt, and pepper. Stir well until mixed and cheese has melted.